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Chocolate Covered Caramels

"These caramels are easy and WONDERFUL for anytime of the year! Everyone loves them! I can't make enough of them. You can omit the chocolate and just have wonderful caramels."

 Ingredients

 1 cup butter
 2 1/4 cups brown sugar
 1 cup light corn syrup
 1 (14 ounce) can sweetened condensed milk
 1 teaspoon vanilla extract
CHOCOLATE
 1 pound milk chocolate

 1 tablespoon butter

Directions

  1. Grease an 8 x 8 inch square pan.
  2. In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in vanilla extract. Pour into prepared pan.
  3. When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm.
  4. Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
  5. Dip caramel squares in chocolate and place on wax paper to cool.
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